Wash and clean the mussels. Sort out open mussels. In a large pot, boil up broth, ketchup and wine. Add mussels to the pot, cover and cook for 8-10 minutes, stirring occasionally.
In the meantime, clean and wash the spring onions and cut them into pieces of about 3 cm. Dice the sausage. Wash, drain and halve the tomatoes. Wash the herbs, shake dry and chop finely, except for a few leaves of basil for garnishing.
Heat the oil in a pot. Fry the sausage for approx. 3 minutes, turning it over. Add spring onions and tomatoes after about 2 minutes. Remove mussels from the stock. Sort out unopened mussels. Pour cooking liquid through a sieve to the sausage.
Add chopped herbs and mussels again and stir in. Season to taste with salt, pepper and Tabasco. Garnish with basil leaves.